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PIE - Peach-Raspberry Pie With Almond Crunch Topping
Nb persons: 10
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| Peach-Raspberry Pie With Almond Crunch Topping Filling | |
| 12–14 | peaches, peeled and sliced into 1⁄2" wedges |
| 1½ Tbsp | lemon juice |
| 1⁄4 c packed brown sugar 1⁄4 c sugar | |
| 3 Tbsp | cornstarch |
| arrowroot, alternative | |
| 1½ tsp | ground cinnamon |
| 1⁄4 tsp ground ginger 1⁄8 tsp salt | |
| 2 c | fresh raspberries,, (about 12 ounces) |
| Topping 1⁄2 c almonds, toasted 1⁄2 c whole wheat pastry flour or unbleached flour | |
| 3 Tbsp | packed brown sugar |
| 1 Tbsp | sugar |
| 3⁄4 tsp ground cinnamon | |
| Pinch | salt |
| 2 tsp | vanilla extract |
| 4 Tbsp | unsalted butter, cut into cubes |
1. HEAT the oven to 375°F. Lightly coat a 10" or 11" deep-dish pie pan with cooking spray. Line a baking sheet with foil.
2. TO MAKE THE FILLING: In a large bowl, gently toss the peaches with the lemon juice. In a small bowl, combine the brown sugar, sugar, cornstarch or arrowroot, cinnamon, ginger, and salt. Sprinkle the sugar mixture over the peaches and toss gently.
3. TO MAKE THE TOPPING: In a food processor, combine the almonds, flour, brown sugar, sugar, cinnamon, and salt. Mix until finely ground. Add the vanilla and butter. Pulse until the butter is cut into small crumbs. Pour half of the peaches into the prepared pan. Add half of the raspberries. Top with the remaining peaches and then the remaining raspberries. Sprinkle with the topping and press gently.
4. PLACE the pie on the baking sheet. Bake for 55 to 60 minutes, or until the crust is lightly browned and the filling is bubbling. Cool on a wire rack before slicing.
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